Servings: 6 meals
Calories: 362kcal
Ingredients
- 1 tbsp. brown sugar or coconut sugar
- 1 tbsp. ground chipotle chile pepper
- 1 tbsp. paprika
- 1 tbsp. cumin
- Salt & pepper to taste
- 2.5 pound eye round roast
- 3 tbsp. olive oil
- 1 medium white onion chopped
- 1 pound Brussels sprouts halved
- 1 large waxy potato chopped
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Mix brown sugar, chipotle chile pepper, paprika, and cumin powder in a small bowl. Mix well and set aside.
- Generously sprinkle salt over all sides of the eye round roast.
- Toss onion, Brussels sprouts, and potato in a large bowl with 1 tablespoon oil, salt, and black pepper.
- Heat the remaining 2 tablespoons of oil in a medium skillet over high heat until hot. Add the roast, turning occasionally, until all the sides turn golden brown, about 8 minutes. Transfer onto the lined baking sheet and sprinkle the mixed chipotle powder on all sides.
- Spread the vegetables onto the same baking sheet around the roast.
- Bake for 25 minutes, until the vegetables are cooked through. Remove the baking sheet from the oven and transfer the vegetables to a plate. Return the roast to the oven and continue roasting for another 15 minutes, until a thermometer inserted into the middle registers 130°F for medium doneness.
- Rest the roast on a big plate for 10 minutes before slicing (the internal temperature will continue to rise).
- Serve with the roast vegetables or arrange in meal prep containers for later.
Notes
WW Smart Points= Green:4 Blue:4 Purple:3
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Nutrition for 1 out of 6 servings:
45g Protein, 14g Fat, 14g Carbs
Nutrition
Serving: 1meal | Calories: 362kcal | Carbohydrates: 14g | Protein: 45g | Fat: 14g
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